Linarco Rodriguez - (32hr Anaerobic Washed, Purple Tabi) SCA: 87

Origin: Colombia 

Farm: Betania 

Varietal: Purple Tabi

Altitude: 2000 MASL

Certification: Micro-Lot

Process: 32hr Anaerobic Washed

Cup Score: 87

Black Cherry, Hazelnut Cream & Grapefruit Zest

An exciting newly-discovered rare purple variant of the Tabi varietal showcases layered aromatics, structured acidity, and a rich, rounded body. A 27-day process enhances and elevates the sweetness and vibrant tartness the variety is known for.  Produced using traditional methods without chemicals to maintain good quality soil health and biodiversity.

Producer

Linarco Rodriguez is something of a celebrity in Huila and his hometown Palestina. Growing up amongst a family entwined in the coffee industry, he learnt all the tricks & trades of production and is now producing exceptional coffee himself.

At the heart of his small community stands Linarco, affectionately known as “Don Lino.” 

He embodies both leadership and humility, combining deep agricultural knowledge with a constant drive for innovation. Over the years, he has introduced improvements in selective harvesting, fermentation control, and drying techniques, raising the standards for his entire region. 

His commitment extends beyond the farm: he mentors young growers, encourages environmentally responsible practices, and supports initiatives that strengthen the local community.

Process

Selective Harvesting
Only fully ripe cherries are handpicked at peak sweetness. Careful selection in the field lays the foundation for a clean, expressive washed profile.

Floating and Sorting
Freshly harvested cherries are floated to remove under-ripe or damaged fruit. Only dense, healthy cherries continue forward, ensuring purity and consistency from the start.

Depulping
The cherries are gently depulped, removing the skin and most of the mucilage while preserving the integrity of the parchment. Precision at this stage supports clarity in the cup.

Anaerobic Fermentation - 32 Hours
The mucilage-covered parchment is sealed in tanks for 32 hours of anaerobic fermentation. In this oxygen-free environment, microorganisms work slowly and evenly, building layered sweetness and structure while maintaining balance and aromatic refinement.

Slow Drying - 25 Days
After washing, the coffee is dried on raised beds for 25 days. This gradual reduction to 10 to 11 percent moisture protects acidity, enhances stability, and promotes even drying throughout the lot.

Stabilization and Storage
Once dried, the coffee rests in carefully controlled conditions to stabilize before milling and sample preparation, preserving its character and ensuring consistency in every cup.

Farm

In the mountains of Huila, Betania Farm is part of a network of smallholder producers dedicated to cultivating coffee with integrity. This region is internationally celebrated for its unique terroir, high elevations, fertile soils, and steady climates all contributing to clarity, sweetness in the cup.

With a shared philosophy of working, these producers respect the land, protect its biodiversity, and preserve their traditional practices. They use no chemicals or pesticides that compromise soil health or the surrounding environment.

Through compounded  investments in a shared cupping laboratory, professional drying stations, and centralized warehouses, the group ensures quality, consistency, and full traceability at every stage. 

This collaboration strengthens both the quality of the crop and the longevity of their community, creating a sustainable system.

Varietal

The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. 

This coffee displays the positive cup qualities of its Bourbon, Typica and Timor parents, while being more resistant to leaf rust.

Tabi is a relatively new varietal, only released in 2002, by Cenicafe, Colombia’s research centre who are responsible for developing the now widely used Castillo variety too. 

Characteristically Tabi’s have tall trees that thrive in areas with direct sunlight and less rainfall. The cherries are uniquely picked when semi-ripe in order to avoid too much oxidation which would result in an overly fermented profile